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Author: Ellen F. Steinberg Publisher: University of Illinois Press ISBN: 0252093151 Category : Social Science Languages : en Pages : 226
Book Description
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Author: Ellen F. Steinberg Publisher: University of Illinois Press ISBN: 0252093151 Category : Social Science Languages : en Pages : 226
Book Description
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Author: Tomasz Wiśniewski Publisher: Conran Octopus ISBN: Category : History Languages : en Pages : 166
Book Description
"Countless men and women around the world today think of themselves as "Bialystokers," whether by birth or inheritance. In recent years, growing numbers of them have taken the trouble to make their way to northeastern Poland to visit - or revisit - the region that has been called "the heart of European Jewry," This Guide for Yesterday and Today is for them, as well as for students everywhere of the lost Jewish heritage of Poland. At the outbreak of World War II, more than three-quarters of all the Jews in the world either lived in Poland, or on former Polish lands, or were descendants of Jews who had lived there. The city of Bialystok alone counted at least 50,000 Jews, and refugees from the German invasion of Western Poland nearly tripled that number by November 1939. Today, only half a dozen Jews live in Bialystok...This ... book, which contains: the history of Białystok, Tykocin, and 30 nearby towns and villages; tours of Białystok by foot and auto to suit various time schedules; individual names and dates from cemeteries and and an old guidebook; a chronology of Jewish life in Białystok, starting in the 15th century; short biographies of notable Białystok Jews; 77 photographs and 25 maps... "--Back cover.
Author: Rod Colvin Publisher: Addicus Books ISBN: 1936374609 Category : True Crime Languages : en Pages : 381
Book Description
On a peaceful August morning in 1985, grim-face FBI agents led a dawn raid on an eighty-acre farm outside Rulo, Nebraska, said to be occupied by a gorup of religious survivalists led by the charismatic Mike Ryan. What they found on the farm shocked even experience investigators. For months Ryan's Nebraska neighbors spoke in whispers of gunfire in the night, the disappearance of women and children, neo-Nazis and white supremacists. But little did the locals know what was happening to those Mike Ryan decided to punish for their &“sins.&” In Evil Harvest, Rod Colvin re-creates a chilling story of torture, hate, and perversion, and how good, ordinary people could be pulled into a destructive, religious cult—a cult that committed unthinkable acts in the name of God.
Author: Rick Bonnie Publisher: Brepols Publishers ISBN: 9782503555324 Category : Excavations Languages : en Pages : 0
Book Description
'Being Jewish in Galilee, 100-200 CE' provides the first in-depth archaeological study of Galilee's Jewish society in the period of 100-200 CE. The period of 100-200 CE was a lively one in the history of Galilee, northern Israel - one leaving a considerable mark upon Jewish history in general. The destruction of the Jerusalem temple in 70 CE, as well as the failures of the two revolts, lead to Galilee becoming the heartland of Jewish settlement in Palestine. Our reconstruction of Galilee's Jewish society during this period has been primarily informed, however, by a single retrospective voice - the later rabbinic writings. This obviously brings with it certain limitations, not least of which is its reliability. A new source from which to understand the period in question is therefore desirable. 'Being Jewish in Galilee, 100-200 CE' provides an in-depth archaeological study of Galilee's Jewish community in the period concerned. It explores evidence of infrastructure, art and architecture, as well as ritual practices from this period in Galilee by drawing comparisons with the period before and by contextualizing this material within the broader cultural environment of the Roman East. Set within debates of cultural interaction in the Roman East in general, the book offers an archaeological understanding of what 'being Jewish' meant to the Jewish communities in Galilee during this period; and in what way these communities differed from their Phoenician, Syrian and Arab neighbors. Rick Bonnie is a Postdoctoral Researcher in the Centre of Excellence in Changes in Sacred Texts and Traditions and the Centre of Excellence in Ancient Near Eastern Empires, both situated within the University of Helsinki. He holds degrees in archaeology from Leiden University (MA) and the KU Leuven (PhD).
Author: Dan Rottenberg Publisher: Indiana University Press ISBN: 9780253212061 Category : Religion Languages : en Pages : 196
Book Description
"Middletown Jews . . . takes us, through nineteen fascinating interviews done in 1979, into the lives led by mainly first generation American Jews in a small mid-western city." —San Diego Jewish Times ". . . this brief work speaks volumes about the uncertain future of small-town American Jewry." —Choice "The book offers a touching portrait that admirably fills gaps, not just in Middletown itself but in histories in general." —Indianapolis Star ". . . a welcome addition to the small but growing number of monographs covering local aspects of American Jewish history." —Kirkus Reviews In Middletown, the landmark 1927 study of a typical American town (Muncie, Indiana), the authors commented, "The Jewish population of Middletown is so small as to be numerically negligible . . . [and makes] the Jewish issue slight." But WAS the "Jewish issue" slight? What did it mean to be a Jew in Muncie? That is the issue that this book seeks to answer. The Jewish experience in Muncie reflects what many similar communities experienced in hundreds of Middletowns across the midwest.
Author: Michael C. Steiner Publisher: University Press of Kansas ISBN: 0700629548 Category : Political Science Languages : en Pages : 254
Book Description
The Harvard-educated, Jewish American philosopher Horace Meyer Kallen (1882–1974) is commonly credited with the concept of cultural pluralism, which envisioned immigrant and minority groups cultivating their distinctive social worlds and interacting to create an inclusive, ever-changing true American culture. Though living and teaching in Madison, Wisconsin, when he developed this influential theory, Kallen’s seven-year sojourn in the Midwest (1911–1918) rarely figures in accounts of the theory’s origins. And yet, Michael C. Steiner suggests, the Midwest, far from being a mere interruption in Kallen’s thought, was in fact the essential catalyst for the theory of cultural pluralism, a concept that continues to shape public debate a century later. The Midwest in the first decades of the twentieth century was a youthful region experiencing massive immigration and the xenophobic fervor of approaching war. In this milieu Steiner locates a pervasive pluralist zeitgeist rife with urban- and rural-based intellectuals and public figures deeply critical of both the all-absorbing melting pot ideology and white racist Anglo-Saxon exclusionism. Early proponents of diversity who interacted with Kallen to forge a pluralist sensibility and ideology as the Midwest was becoming the nation’s dominant region included public figures Hamlin Garland, Frederick Jackson Turner, and Jane Addams; African American activists Reverdy Ransom and Ida B. Wells; Norwegian American writers Ole E. Rølvaag and Waldemar Ager; and intellectuals Randolph Bourne and John Dewey. Tracing how Kallen’s interaction with these figures and his regional experience expanded his vision and added the final touch and crucial spatial dimension to his theory, Horace M. Kallen in the Heartland enhances our understanding of cultural pluralism. The book has direct bearing on the present, as once again denunciation of diversity and mass migration challenge the tenets and advocates of pluralism.
Author: Carol Haddix Publisher: University of Illinois Press ISBN: 025209977X Category : Cooking Languages : en Pages : 646
Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Author: Ellen F. Steinberg
Author: Ellen F. Steinberg
Author: Robert Sabetay
Author: Tomasz Wiśniewski
Author: 
Author: Rod Colvin
Author: Rick Bonnie
Author: Stephen J. Whitfield
Author: Dan Rottenberg
Author: Michael C. Steiner
Author: Carol Haddix